It's the kind of soup that tastes wonderful with some lovely cheese and sourdough bread on the side or just similarly it can be enjoyed all on its own.
I started playing around with this recipe at least 7 years ago when I was working in the kitchen of a well known restaurant in Ottawa called Memories. I was lucky enough to eat there everyday (one of the perks of being on staff) and one of my favourite items on the menu was the squash soup. So I went home and tried to copy it but instead tweaked it and added a few things to it, and in the end ended up with my very own sunny golden squash soup recipe.
So here it goes my friends...enjoy...I know you will.
Sunny Golden Squash Soup
1 small butternut squash peeled and cubbed
1 medium sized cooking onion diced
1-2 cloves of garlic minced
2 cups of carrots peeled and chopped
2 cups of chicken or veg stock
1 cup of orange juice
1 teaspoon of curry powder
1 teaspoon of cinnamon
1 teaspoon of garam masala
1 teaspoon grated fresh ginger
salt and pepper
tablespoon of cooking oil
In a large pot of salted boiling water, boil the squash and carrots till soft. Save the cooking water.
In a separate pot lightly fry the onion, garlic, fresh ginger and spices (curry, cinnamon and garam masala). Be careful not to overcook and burn the spices.
Add the chicken or veg stock to the pot with the spice mixture. Let it come to a simmer.
Add the cooked squash and carrots to the pot with the chicken stock. Let it simmer. Then add the orange juice to the pot.
Using a hand blender (get one-they are inexpensive and so good to have on hand) or a stand up blender, puree the soup until smooth. Add some of the cooking water from the squash if the soup is too thick.
Add a dollop of plain yoghurt to the served soup if desired.